Ahhh— myths? now we are talking — one of the best amino acids to put on your bean 🫘 (protein) and rice 🌾 (partial protein) meal is a KOJI fermentation like Shio Koji … arguably one of the most delicious and satisfying (UNAMI) amino acids in the world including MISO—Btw here is what my AI says about that combo:

“Protein Composition of Rice and Beans vs. Meat
Complete Protein Formation
Rice and beans together create a complete protein. This means that when consumed together, they provide all nine essential amino acids that the body needs.
Rice is low in lysine but high in methionine.
Beans are high in lysine but low in methionine.
When combined, they complement each other, making them a nutritious option for those following a plant-based diet.”

“Further During fermentation, enzymes from the koji break down proteins into peptides and free amino acids, including glutamate. Those compounds give shio koji its savory umami flavor and tenderizing properties”. (Especially on meat 🥩 which is NOT easy to digest)

“So, more precisely: shio koji is a fermented rice seasoning that contains amino acids…The underlying idea—using salt and fermentation to break proteins into savory peptides and amino acids—is ancient with its origins in Asia.”

Thank you 🙏 SATOSHI
#Bitcoin #Japan #Umami #Koji